Preserve without compromise: science improves taste

The technology

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The Exever technology

Designed to provide a stabilised temperature in any condition of use, the Exever system is the only one that can safely preserve food using heat, but also cook at low temperatures, without using any water or steam.

 

Using appliances equipped with the Exever technology, combined with procedures to portion food, has many advantages: cooked foods maintain their organoleptic properties, which are refined and protected over time; raw foods will be enhanced by slow, gentle cooking at controlled temperatures, bringing flavours and quality to unprecedented levels.

Preserve without compromise: science improves taste

 

The Exever technology

 

Designed to provide a stabilised temperature in any condition of use, the Exever system is the only one that can safely preserve food using heat, but also cook at low temperatures, without using any water or steam.

Using appliances equipped with the Exever technology, combined with procedures to portion food, has many advantages: cooked foods maintain their organoleptic properties, which are refined and protected over time; raw foods will be enhanced by slow, gentle cooking at controlled temperatures, bringing flavours and quality to unprecedented levels.

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The link between cooking and quality cooking

There is no bacterial growth at temperatures above 60 C°: hence the idea of using heat to Preserve food and Cook at Low Temperatures, developing a technology that ensures food safety and preserves the organoleptic properties of foods, showing the incredible advantage of Serving Temperature Preservation and low-temperature cooking and ageing.

The link between cooking and quality cooking

 

There is no bacterial growth at temperatures above 60 C°: hence the idea of using heat to Preserve food and Cook at Low Temperatures, developing a technology that ensures food safety and preserves the organoleptic properties of foods, showing the incredible advantage of Serving Temperature Preservation and low-temperature cooking and ageing.

The traditional system: the cold chain

For cold preservation, hot cooked foods are brought to low temperatures as quickly as possible to and warmed up just before eating.

 

However, in addition to requiring a high use of energy to reach temperatures that prevent bacterial growth and additional energy to bring the food to serving temperatures,this system has some negative effects: freezing changes the cell structure of foods, reducing their nutritional properties and quality, while increasing the risk of poisoning and foodborne illnesses if the process is not carried out properly.

The traditional system: the cold chain

 

For cold preservation, hot cooked foods are brought to low temperatures as quickly as possible to and warmed up just before eating.

However, in addition to requiring a high use of energy to reach temperatures that prevent bacterial growth and additional energy to bring the food to serving temperatures, this system has some negative effects: freezing changes the cell structure of foods, reducing their nutritional properties and quality, while increasing the risk of poisoning and foodborne illnesses if the process is not carried out properly.

Exever Technology: Preservation at Service Temperature and Cooking at Low Temperatures

Cooking, ageing, preserving and eating without any dramatic temperature changes while also retaining the nutritional values of foods, their textures and colours, avoiding to achieve the critical temperatures for bacterial growth and saving time and energy: these are the main benefits offered by the Exever Technology.

 

Gently cooked to retain flavours and traditions, foods are preserved and aged naturally at a constant temperature above 60°C, preventing the growth of harmful microorganisms; because they don’t undergo any additional processes that could change their flavour and quality, the food is always ready to eat even after several days, and tastes just as if it was freshly made.

Exever Technology: Preservation at Service Temperature and Cooking at Low Temperatures

 

Cooking, ageing, preserving and eating without any dramatic temperature changes while also retaining the nutritional values of foods, their textures and colours, avoiding to achieve the critical temperatures for bacterial growth and saving time and energy: these are the main benefits offered by the Exever Technology.

Gently cooked to retain flavours and traditions, foods are preserved and aged naturally at a constant temperature above 60°C, preventing the growth of harmful microorganisms; because they don’t undergo any additional processes that could change their flavour and quality, the food is always ready to eat even after several days, and tastes just as if it was freshly made.

vantaggi-icona-piccola

The benefits of the heat chain

1. No organoleptic changes

2. Ready to eat meals

3. Enhanced quality and tradition

4. Greater profits

5. Less food waste

6. Energy saving

vantaggi-icona-piccola

The benefits of the heat chain

1. No organoleptic changes

2. Ready to eat meals

3. Enhanced quality and tradition

4. Greater profits

5. Less food waste

6. Energy saving

Video gallery

Professor Davide Cassi from the University of Parma tells us how, from a scientific perspective, this technology is changing the way of cooking at home as well as in restaurants.

Video gallery


Professor Davide Cassi from the University of Parma tells us how, from a scientific perspective, this technology is changing the way of cooking at home as well as in restaurants.

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